Roasted vegetables...easy as 1, 2, 3

Roasted vegetables are perfect for the holiday dinner table. Winter vegetables have an earthy character to them and roasting brings out the deep flavors. I roasted a medley of veggies on Thanksgiving that I thought were complementary to each other. They turned out colorful and flavorful.

These veggies are fast and easy to prepare... less than 10 minutes to get them in the oven. You can combine just about any of your favorite veggies, or roast a single vegetable if you choose.

I roasted these vegetables earlier in the day and warmed them up in the microwave just before serving them. I felt they were overcooked, but I still got compliments. I would recommend roasting them right before you serve them for optimum texture and flavor.



OVEN-ROASTED VEGETABLES

1 lbs. brussel sprouts, trimmed and halved
4 carrots, peeled and cut into bite-sized pieces
1 red onion, cut into chunks
2 cups cauliflower, cut into bite-sized pieces
3 zucchini, cut into 1" pieces
Olive oil
Garlic powder
salt and pepper, to taste
( you can also add any seasoning you like; rosemary, thyme, oregano, etc.)

Preheat oven to 375 degrees. Place cut vegetables on a cookie sheet and drizzle olive oil over them. With fingers, toss vegetables in olive oil to cover vegetables evenly. Sprinkle with garlic, salt and pepper (or other seasonings as desired), and toss again.

Place vegetables in the oven and bake for 15-20 minutes, or until desired crispness and color is reached. Serve hot.

Serves 4-6